Rosemary and Thyme Chicken Thighs
Juicy chicken every time! This oven baked Rosemary Thyme Chicken Thighs with potatoes is an easy, flavorful, minimal effort dinner recipe.
EQUIPMENT
- Baking Dish - 9x13 ceramic or glass
- pastry brush - for basting the chicken
- meat thermometer - digital
INGREDIENTS
- 4 chicken thighs - bone in, skin on
- 4 russet potatoes - 1/2 inch cubes
- ¼ cup olive oil
- ¼ cup balsamic vinegar - high-quality
- 2 tablespoons honey
- 1 tablespoon garlic - minced
- 1½ tablespoons rosemary - fresh and chopped
- 1½ tablespoons thyme - fresh and chopped
- salt - to taste
- black pepper - to taste
INSTRUCTIONS
- Preheat the oven to 425 °F. Lightly oil a 9x13 baking dish.
- Prepare the chicken thighs by clipping the excess skin on the bottom and sides and patting dry. Season them with kosher salt and ground black pepper and place in your baking dish.
- Arrange the diced russet potatoes in a single layer around the chicken thighs.
- Whisk together the sauce: olive oil, balsamic vinegar, honey, garlic, rosemary, and thyme.OPTIONAL: Refrigerate the sauce for an hour or so to meld everything together and build even more flavor.
- Using a pastry brush slather the chicken thighs and russet potatoes with the sauce.
- Bake for 35 to 45 minutes or until the chicken thighs have an internal temperature of 165 °F and the russet potatoes are tender. Let the chicken rest for 10 minutes prior to serving. OPTIONAL: Broil on low for a few minutes to get a super crispy, golden brown skin.
- Serve with a side salad or vegetable.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerated, covered and in an airtight container, for up to four days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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